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| 真姬菇营养成分的测定与分析 | |
| 引用本文： | 王耀松,邢增涛,冯志勇,John BUSWELL,刘兴华. 真姬菇营养成分的测定与分析[J]. 菌物研究, 2006, 4(4): 33-37 |
| 作者姓名： | 王耀松 邢增涛 冯志勇 John BUSWELL 刘兴华 |
| 作者单位： | 1. 上海市农业科学院农产品质量标准与检测技术研究所,农业部食用菌产品质量监督检验测试中心(上海),上海,201106;西北农林科技大学食品科学与工程学院,陕西,杨凌,712100 2. 上海市农业科学院农产品质量标准与检测技术研究所,农业部食用菌产品质量监督检验测试中心(上海),上海,201106 3. 上海市农业科学院食用菌研究所,上海,201106 4. 西北农林科技大学食品科学与工程学院,陕西,杨凌,712100 |
| 基金项目： | 上海市科技兴农重点攻关项目[沪农科攻字(2004)第10-3号] |
| 摘 要： | 测定了真姬菇子实体中粗蛋白、粗纤维、粗脂肪、水分、灰分、多糖、维生素、氨基酸和矿物质元素。结果表明,其粗蛋白、粗纤维、粗脂肪、水分、灰分、多糖含量分别为22．3%、3．2%、3．4%、91．7%、7．8%和5．5%;维生素B2、B6,VA、VE、叶酸、烟酸、生物素含量分别为15．8 mg/kg、92．0 mg/kg、1140．0 IU/kg、7．3 IU/kg、188 mg/kg、1640．0 mg/kg、＜3．1 mg/kg;测定了18种氨基酸,8种必需氨基酸占氨基酸总量的37．86%;矿物质元素Mn、K、Ca、Na、Mg、Se、P、Cu、Fe和Zn分别为45．3,25723．8,466．6,169．7,1308．0,65．7,571．0,11．8, 237．9,98．0 mg/kg。 |
| 关 键 词： | 真姬菇 子实体 营养成分 测定 |
| 文章编号： | 1672-3538（2006）04-0033-05 |
| 收稿时间： | 2006-07-19 |
| 修稿时间： | 2006-07-19 |
Determination and Analysis of Major Nutritional Components in Hypsizygus marmoreus Fruitbodies |
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| WANG Yao-song,XING Zeng-tao,FENG Zhi-yong,John BUSWELL,LIU Xing-hua. Determination and Analysis of Major Nutritional Components in Hypsizygus marmoreus Fruitbodies[J]. Journal of Fungal Research, 2006, 4(4): 33-37 | |
| Authors: | WANG Yao-song XING Zeng-tao FENG Zhi-yong John BUSWELL LIU Xing-hua |
| Affiliation: | 1. Institute for Agro-Food Standard and Testing Technology, Shanghai Academy of Agricultural Sciences ; Supervision and Testing Center for Edible Fungi Quality (Shanghai |
| Abstract: | Concentrations of related nutritional components in Hypsizygus marmoreus fruitbodies were de- termined.Contents of crude protein,fiber,fat,water,ash and polysaccharide in the fruitbodies were 22.3%,3.2%,3.4%,91.7%,7.8% and 5.5% respectively.Concentrations of riboflavin,pyridoxine, Vitamin A,Vitamin E,folic acid,nicotinic acid and biotin were 15.8 mg/kg,92.0 mg/kg,1 140 IU/kg, 7.3 IU/kg,188 mg/kg,640 mg/kg,and＜3.1 mg/kg respectively.Total content of eight essential amino acids among eighteen amino acids determined was 37.86% and the respective total non-essential amino acids,total amino acids content in the fruitbodies were 8.684%,13.975%.Mineral dements Mn, K,Ca,Na,Mg,Se,P,Cu,Fe and Zn were present at concentrations of 45.3,25 723.8,466.6,169.7,1 308.0,0.065 7,571.0,11.8,237.9 and 98.0 mg/kg,respectively. |
| Keywords: | Hypsizygus marmoreus mushroom fruitbody nutritional component determination |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |